Faced with some random farmers market booty a few weeks back, I ended up inventing a rather out-there sandwich that may just be one of my favorite creations since I started this series. This pile of goodness combines quick stir-fried veggies with orange roughy fillets baked in a parchment paper pouch — or, in my case, a paper bag since I was out of parchment. Either one works equally well.
I used zucchini, leeks, and peppers to take advantage of what's in season, plus some enormous trumpet mushrooms I couldn't resist buying. But you could easily adapt the veggies on this 'wich to correspond with the changing seasons. The sweet marinade for the fish reminded me of a delicious sea bass, and the Asian flavors played well off of the simple baguette. To see how I made this easy but surprising sandwich, read more.
2 boneless orange roughy fillets (about 3/4 pound) Makes 4 sandwiches.
1/4 cup reduced-sodium soy sauce
2 tablespoons honey
1 teaspoon sesame oil
1/2 teaspoon Sriracha sauce
1 tablespoon olive oil
1 medium leek, green parts discarded, sliced into spears
1 medium red bell pepper, sliced into spears
1 medium zucchini, ends trimmed then sliced lengthwise
4 large trumpet mushrooms, sliced
1 baguette, quartered
2 boneless orange roughy fillets (about 3/4 pound)
Makes 4 sandwiches.